Lemongrass Broth Bowls with Yellow Curry Chicken

If you’re looking for a comforting meal that’s bursting with fresh, vibrant flavors, these Lemongrass Broth Bowls are exactly what you need. Fragrant lemongrass, creamy coconut broth, tender yellow curry chicken, and fluffy rice come together in one satisfying bowl. This Thai-inspired recipe is simple enough for busy weeknights while delivering restaurant-quality flavor that everyone will love.

Why You’ll Love This Recipe

• Rich and creamy coconut broth infused with fresh lemongrass and ginger.
• Tender, juicy yellow curry chicken that’s packed with flavor.
• Easy to make with everyday pantry ingredients.
• Family-friendly with adjustable spice levels.
• Great for meal prep and leftovers.
• A comforting, wholesome dinner that’s ready in under an hour.

Ingredients

Lemongrass Broth

• 2 shallots
• 1 small knob fresh ginger
• 1–2 stalks lemongrass
• 3 cups chicken broth
• 1 can full-fat coconut milk
• 3 tablespoons brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon fresh lime juice

Yellow Curry Chicken

• 1 pound boneless, skinless chicken thighs
• 1 tablespoon yellow curry paste
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 tablespoon olive oil

For Serving

• 1½ cups cooked jasmine rice
• Fresh mint
• Chili crisp
• Crispy shallots

Instructions

1. Cook the rice according to the package instructions and keep it warm.
2. Peel the shallots and ginger, then roughly chop them along with the lemongrass into large pieces.
3. Place the aromatics into a large saucepan or stockpot. Add the chicken broth and coconut milk.
4. Bring to a gentle simmer and cook over low heat for 20 to 30 minutes so the broth absorbs the fragrant flavors.
5. Strain out and discard the aromatics.
6. Stir in the soy sauce, brown sugar, and lime juice. Taste the broth and adjust the seasoning if needed.
7. In a bowl, combine the chicken thighs with the yellow curry paste, garlic powder, salt, and olive oil until evenly coated.
8. Air fry at 390°F (200°C) for about 12 minutes, or cook in a skillet over medium heat until the chicken reaches an internal temperature of 165°F (74°C).
9. Slice the cooked chicken into bite-sized pieces.
10. Divide the cooked rice between serving bowls.
11. Arrange the chicken over the rice, then ladle the warm Lemongrass Broth Bowls broth over the top.
12. Garnish with fresh mint, crispy shallots, and chili crisp before serving.

Tips & Tricks

• Lightly bruise the lemongrass stalks before chopping to release more flavor.
• Use full-fat coconut milk for the richest broth.
• Chicken breast can be substituted for chicken thighs if preferred.
• Add vegetables like spinach, mushrooms, bok choy, or snap peas for extra nutrition.
• Adjust the lime juice and soy sauce to achieve your preferred balance of sweet, salty, and tangy flavors.
• Prepare the broth a day in advance to deepen its flavor.

Details

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Category: Main Course

Method: Stovetop and Air Fryer

Cuisine: Thai-Inspired

Difficulty: Easy

Dietary Notes: Halal-Friendly, Dairy-Free

Notes

• Jasmine rice offers the most authentic pairing, but brown rice or rice noodles work well too.
• Fresh cilantro can be used instead of mint for a different herbal flavor.
• Add a soft-boiled egg for extra protein.
• Finish each bowl with an extra squeeze of fresh lime for added brightness.
• Increase the chili crisp if you enjoy extra heat.

Nutrition (Approximate Per Serving)

Calories: 560

Protein: 32g

Carbohydrates: 42g

Fat: 28g

Fiber: 2g

Sugar: 10g

FAQ

Can I make Lemongrass Broth Bowls ahead of time?

Yes. Store the broth, rice, and chicken separately in airtight containers and assemble just before serving.

Can I freeze the broth?

Yes. The broth freezes well for up to three months. Thaw overnight in the refrigerator before reheating.

What does lemongrass taste like?

Lemongrass has a fresh citrus flavor with light herbal notes that pair beautifully with coconut milk and yellow curry.

Can I make this recipe spicier?

Absolutely. Add more yellow curry paste, sliced fresh chilies, or extra chili crisp to increase the heat.

Can I use chicken breast instead of thighs?

Yes. Chicken breast is a lean alternative and cooks slightly faster than chicken thighs.

Storage

Store the broth, chicken, and rice separately in airtight containers in the refrigerator for up to four days.

Freeze the broth and cooked chicken for up to three months. Rice is best prepared fresh for the best texture.

Reheat the broth gently on the stovetop over medium-low heat. Warm the rice and chicken separately before assembling the bowls.

Similar Recipes

• Roast Salmon with Raw Corn Salsa Recipe
• Spicy Moroccan Fish Stew Recipe

Lemongrass Broth Bowls with Yellow Curry Chicken

Lemongrass Broth Bowls combine creamy coconut broth, fragrant lemongrass, and tender yellow curry chicken. Served over rice, this easy Thai-inspired recipe is comforting, flavorful, and perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Course Main Course

Cuisine Thai-Inspired

Ingredients

  

Lemongrass Broth

• 2 shallots
• Small knob fresh ginger
• 1 –2 stalks lemongrass
• 3 cups chicken broth
• 1 can coconut milk
• 3 tablespoons brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon fresh lime juice

Yellow Curry Chicken

• 1 pound boneless skinless chicken thighs
• 1 tablespoon yellow curry paste
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 tablespoon olive oil

For Serving

• 1½ cups cooked rice
• Fresh mint
• Chili crisp
• Crispy shallots

Instructions

 

• Prepare the rice according to the package directions.
• Peel and roughly chop the shallots, ginger, and lemongrass into large pieces.
• Add the aromatics, chicken broth, and coconut milk to a large saucepan.
• Simmer gently for 20–30 minutes.
• Remove and discard the aromatics using a strainer.
• Stir in the soy sauce, brown sugar, and lime juice. Taste and adjust seasoning if needed.
• In a bowl, combine chicken thighs with yellow curry paste, garlic powder, salt, and olive oil.
• Air fry at 390°F (200°C) for about 12 minutes, or cook in a skillet until the chicken reaches an internal temperature of 165°F (74°C).
• Cut the cooked chicken into bite-sized pieces.
• Divide cooked rice among serving bowls.
• Top with chicken and pour the hot Lemongrass Broth Bowls broth over everything.
• Garnish generously with mint, chili crisp, and crispy shallots before serving.

Notes

• Substitute jasmine rice with brown rice or rice noodles.
• Add soft-boiled eggs for additional protein.
• Fresh cilantro can replace mint.
• A squeeze of fresh lime before serving brightens every bite.
• For extra heat, increase the chili crisp.

Conclusion

These Lemongrass Broth Bowls are the perfect combination of creamy coconut broth, fragrant aromatics, fluffy rice, and flavorful yellow curry chicken. Whether you’re preparing a cozy family dinner or looking for a satisfying meal to enjoy throughout the week, this recipe delivers incredible flavor with minimal effort. Give it a try, customize it with your favorite toppings, and enjoy a comforting Thai-inspired meal that’s sure to become a regular addition to your dinner rotation.